Steak and Veggie Stir Fry

I haven't been that great about updating the blog, but I'm still cooking a ton. Last night I made one of our favorite dinners. Since it used leftover steak and roasted zucchini, dinner came together really fast. Great for a weeknight meal.

I think I like having leftover steak more than eating fresh grilled steak. Whenever we grill steaks we usually cook up a couple extras to use for breakfast burritos, stir fry or sandwiches. This is our favorite steak stir fry recipe. After we take some out for Tommy we like to add some pickled baby corn. You can use whatever leftover veggies you have or cook something fresh for the dish. Zucchini, eggplant, mushrooms, green onions, broccoli, water chestnuts, bamboo shoots and baby corn are some of our favorites.

Be sure to check the ingredients on the hoisin sauce to make sure it's gluten free.

Steak and Veggie Stir Fry

1 lb leftover steak, cut into bite sized pieces
4 cups mixed veggies

1/3 cup hoisin sauce
1/3 cup ketchup
1 tsp gluten free soy sauce
1 tsp minced garlic
1 tsp sesame oil
1 tsp ground ginger
1/2 tsp cayenne pepper

1. In a small bowl, combine all the sauce ingredients.
2. In a dutch oven sized pan, reheat the steak and veggies over medium heat, stirring occasionally.
3. Add the sauce. Stir until well combined. Heat until sauce is warm.
4. Serve over steamed white rice.

Tip: To save money I usually buy the plain canned baby corn and pickle it myself. It costs quite a bit less than the jarred pickled kind. Just microwave 1/2 cup water, 1/2 cup vinegar, 1 tsp sugar and 1 tsp salt for 2 minutes. Add the drained baby corn. Cover and let sit for a couple hours. Once the mixture has cooled, you can store them in the fridge.